Oyster Rarebit

Ingredients

• Clean and remove the hard muscles from half a pint of oysters
• Put one tablespoonful of butter
• half a pound of cheese
• one-fourth a teaspoonful of salt
• one-fourth a teaspoonful of mustard
• a few grains of cayenne
• beat two eggs slightly

Method

1. 1

   Parboil oysters in their own liquor until edges curl, then remove to a hot bowl.

2. 2

   In the chafing dish, melt butter, add cheese, salt, mustard, and cayenne.

3. 3

   While cheese melts, mix beaten eggs with oyster liquor.

4. 4

   Gradually mix this with melted cheese, add oysters, and serve over hot toast.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 206. The excerpt below is the record exactly as published.

one-fourth a teaspoonful of salt, a dash of paprika, one-half a cup of cream, the beaten yolks of two eggs. Method: — Melt the butter, add the cheese and seasonings, and stir until melted; then add the eggs, diluted with the cream, and stir until smooth and slightly thickened. Do not allow the mix- iure to boil at any time in the cooking; if necessar}', cook over hot water. Serve on tliin crackers, hot shredded-wheat or granose biscuit, or on bread toasted on but one side, placing the rarebit on the untoasted side. OYSTER RAREBIT. Clean and remove the hard muscles from half a pint of oysters; parboil the oysters in the chafing-dish in their own liquor until the edges curl, 'then remove to a hot bowl. Put one tablespoonful of butter, half a pound of cheese broken in small bits, one-fourth a tea- spoonful, each, of salt and mustard and a few grains of cayenne into the chafing-dish. While the cheese is melting, beat two eggs slightly, and add to them the oyster liquor; mix this gradually with the melted cheese, add the oysters, and turn at once over hot toast. CHAFING DISH DAINTIES. 483 SARDINE RAREBIT. Melt two tablespoonfuls of butter, add half a pound of fresh cheese, grated or broken into bits, and stir constantly while it melts ; then add gradually the beaten yolk of an egg, diluted with two-thirds a cup of cream. Stir until smooth and slightly thickened; season with a scant half a teaspoonful of paprika, one-fourth a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.